[1] |
LU Chenhao, WANG Xiru, ZHONG Menghan, HAO Yining, CHEN Shangbing, WANG Yuhuan, XING Changrui, YUAN Jian.
Effects of Germination on the Flavor of Rye Tea as Evaluated by GC-MS and Electronic Sensor Techniques
[J]. FOOD SCIENCE, 2020, 41(10): 192-197.
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[2] |
YIN Xiaojie, CHEN Gang, JIAN Suping, ZHENG Shudan, HUANG Lishan, SHI Jianxin.
Effects of Diammonium Phosphate on the Fermentation Performance and Volatile Composition of Jujube Wine
[J]. FOOD SCIENCE, 2018, 39(4): 132-137.
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[3] |
YUAN Yuan, LIN Lijing, HUANG Xiaobing, PENG Shaodan, LI Jihua.
Fingerprinting Analysis of Volatile Compounds from the Rhizome of Alpinia officinarum Hance with Different Ages
[J]. FOOD SCIENCE, 2018, 39(14): 263-267.
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[4] |
FENG Di, QI Donglei, YIN Yuting, WANG Wei, HU Guanghui.
Analysis of Potential Migrants in Twelve Infant Food Contact Thermoplastic Elastomer Products
[J]. FOOD SCIENCE, 2017, 38(8): 225-230.
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[5] |
CUI Lili, PANG Shifeng, LI Yali, ZHENG Peihe, ZHAO Hui, WANG Yingping.
Optimization of Supercritical-CO2 Fluid Extraction of Essential oil from Panax ginseng Roots by Response Surface Methodology
[J]. FOOD SCIENCE, 2016, 37(4): 58-61.
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[6] |
LI Ping, JIA Hongjie, JIN Yu, JI Yali, FAN Tingwen, LI Meiping, ZHANG Shengwan.
Analysis of the Volatile Compositions of Water Extracts from Walnut Diaphragm
[J]. FOOD SCIENCE, 2016, 37(16): 142-148.
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[7] |
LU Jiangchangmei, ZHANG Chao, MA Yue, ZHAO Xiaoyan.
Effect of Drying Temperature on Volatile Compounds of Perilla
[J]. FOOD SCIENCE, 2016, 37(10): 134-138.
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[8] |
LIU Qian, SHEN Mingyue, NIE Shaoping, JIANG Yujie, MEI Jiang, LIU Lingling, WANG Yuting.
Analysis of Volatile Aroma Compounds of Ready-to-Eat Spiced Beef by HS-SPME-GC-MS
[J]. FOOD SCIENCE, 2015, 36(22): 102-106.
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[9] |
YANG Ruilian, JIANG Heti.
Analysis of Aroma Components in Soybean Milk with Different Pretreatments by SDE-GC-MS Based on Retention Index
[J]. FOOD SCIENCE, 2015, 36(20): 185-189.
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[10] |
SHEN Ming-yue, LIU Ling-ling, NIE Shao-ping*, XIE Jian-hua, LI Chang, MAO Xue-jin, WANG Yuan-xing, XIE Ming-yong.
Analysis of Aroma Components from Pu-erh Tea by Headspace-GC-MS Based on Retention Index
[J]. FOOD SCIENCE, 2014, 35(6): 103-106.
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[11] |
LI Huan, CHENG Qiao-qiao, LIU Hui, ZHANG Sheng-wan*.
Analysis of Fatty Acid Composition in Edible Vegetable Oil Using Quantitative Structure-Chromatographic Retention Relationship Method
[J]. FOOD SCIENCE, 2014, 35(4): 86-90.
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[12] |
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Quantitative Structure-Property Relationship of Volatile Components in Mentha hapioealyx Briq.
[J]. FOOD SCIENCE, 2013, 34(6): 192-194.
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[13] |
REN Heng-xin,ZHANG Shu-ting,WU Hong-bin,REN Yu-di,ZOU Tao-bo,SUN Chang-hai.
Analysis of the Chemical Composition of Volatile Oil from Agastache rugosa by GC-MS-AMDIS Based on Retention Index
[J]. FOOD SCIENCE, 2013, 34(24): 230-232.
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[14] |
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A Quantitative Structure Retention Relationship Study for Predicting Chromatographic Retention Times of Fatty Acids in Edible Vegetable Oil
[J]. FOOD SCIENCE, 2013, 34(20): 228-231.
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[15] |
Fei WEI Zhou cai-qiong.
Analysis on Antimicrobial Activity of Origanum vulgare L. Essential Oil in Vitro and Volatile Compositions Extracted by Three Different Methods
[J]. FOOD SCIENCE, 2013, 34(2): 246-250.
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